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I realized recently that I am quite possibly irrevocably infatuated about food forever. The minute I decide I am going to go on a juice fast, the smell of the parotta kadai korma beckons me, I notice a lot of just-what-I’ve-been-looking-for recipes on Instagram/in my inbox, I am beset by a sudden desire to cook everything and my mother arrives with a dabba of vazhaipoo vadai. How does she know? I saw someone on facebook who had lost a lot of weight. Lots of eager fat friends asked him how he’d done it in the comments. Many other fat but shy friends didn’t ask but went through the comments to find out the secret. He had been on a diet of just fruits and fruit juices for 2 months. Wow. I thought I could do that. 2 months would be brutal. Maybe 10 days or a week. I could see how much I lost and then do it again after a break. Now go back and read the 1st paragraph. It’s like the whole world is conspiring to keep me fat. If you’re still eating healthy, do give this mixed vegetable curry a shot. It’s light and creamy and beautiful with phulkas or crusty bread even. You can use any combination of vegetables. Everything goes. It’s a king of clean- your-fridge kind of recipe. Print Recipe Mixed vegetable curry Creamy, veggie-packed curry to sop up with your favourite bread! Course main Cuisine Indian Prep Time 10 minutes Cook Time 25 minutes Servings 4-5 people Ingredients 200 gm Baby potatoes, halved or quartered200 gm Baby corn, sliced diagonally into 1 inch pieces1 capsicum, sliced into large pieces1 Onion, sliced into large pieces1/2 cup peas1 large tomato pureed2 cups cups Coconut milkSalt to taste1/4 tsp Turmeric powder1-1/2 tsp Kashmiri red chilli powder1 tsp Cumin powder1/2 tsp Sugar1 tsp Kasoori methi3 tsp Coconut oil (or preferred cooking oil) Course main Cuisine Indian Prep Time 10 minutes Cook Time 25 minutes Servings 4-5 people Ingredients 200 gm Baby potatoes, halved or quartered200 gm Baby corn, sliced diagonally into 1 inch pieces1 capsicum, sliced into large pieces1 Onion, sliced into large pieces1/2 cup peas1 large tomato pureed2 cups cups Coconut milkSalt to taste1/4 tsp Turmeric powder1-1/2 tsp Kashmiri red chilli powder1 tsp Cumin powder1/2 tsp Sugar1 tsp Kasoori methi3 tsp Coconut oil (or preferred cooking oil) Instructions Bring a large pot or saucepan of... Continue reading →

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Welcome to Foodbetterbegood!
I am Jayanthi. I love to cook. I am the one who lingers on at a function to have a word with the caterer to ask him for the vathal kuzhambu recipe. I amass recipes and I covet my knives.
I love a good story. I believe everyone does. If you love stories, if you love good food, you are at the right place.
You’ll see snatches of my writing, my DIY attempts and antique love in this space. You’ll see good food and simple recipes and plenty of stories. Foodbetterbegood is my diary.